Vol. 13 No. 3

TAP
Ohio Valley
Homebrewers
Association
www.ovha.net •
March 2009
•
Vol. 13, No. 3
Standby for a Presidential Stimulus Package...
2009
Upcoming Events
MARCH
Sat, Mar 21, 2 pm:
Upland Brewery Tour/
AHA Rally with the
Dubois County Suds Club
Wed, Mar 25, 7 pm:
Meeting; Germania
Mannerchor, Beer Style:
Märzen/Bock/Maibock.
Topic: No Tech Brewing
by John Dippel
APRIL
The seed catalogs here on my
desk remind
me that hop
planting and
trellising time
is just around
the corner. If you have even the smallest patch
of ground (or even a large pot on a patio) and
a sunny spot, you can be harvesting your own
fresh-as-can-be hops by this late summer or
early fall. If you missed out on our club order,
no worries, you can find plenty of places online
that will have hop rhizomes (underground
roots that are the start of a hop vine) for sale
usually until mid to late April. I planted some
late in the season (May) last year and they did
fine. The trick is to find some place to string
twine or another rough string vertically and al-
MAY
Sat, May 2: Big Brew,
Germania Mannerchor
Wed, May 27, 7 pm:
Meeting, Germania
Mannerchor, Beer Style:
Wheat Beers. Topic:
Sanitation by
Randy Weber
There is a great sense of satisfaction knowing
that you crafted your own beer recipe, brewed
it yourself, and served it in your home. Using
hops grown right there in your back yard only
adds to this satisfaction.
Hoppy Farming
Chris Alvey
Upland Brewing Company AHA Rally Roadtrip
Apr 11: AHA’s National
Homebrew Competition
Entry Deadline, Entries
accepted between March
25 and April 8
Wed, Apr 29, 7 pm:
Meeting, Germania
Mannerchor, Beer Style:
Pale Ale/IPA. Topic:
Homemade Equipment
by Brad Bredhold
low these fast-growing plants to climb. Alternately, you can use a trellis or arbor that will
be covered with a few vines by mid season. If
you’re not sure which variety to plant, Cascade
is a good choice as it seem to grow well here,
is fairly resistant to disease, and be used as a
finishing hop in a wide variety of beers – which
is a great use if you don’t know the AA% of
your home hops.
Attendees at the AHA Rally.
The glum and cold of the early morning yielded
to warm sunshine as the No. 4 school bus
pulled into the Jasper Hamption Inn parking
lot on March 21st. Inside was a nearly full bus
of Dubois County Suds Club members and
guests. The addition of four OVHA members,
Chris Alvey, Chris Norrick, Dwayne DeLaney,
Don Heisler, guest Bill, and our beer coolers,
left only a couple of empty seats. And this was
no short bus either, this was the real deal. In
all there were 46.5 people on board (there was
some dispute on the actual number) with member Phil Young joining us in Bloomington.
The bus slowly made it’s way north to the
Upland Brewing Co. reception hall with only a
short stop to procure some cups. The reception hall is located just behind the main Upland
tap room and restaurant. What was once just
a tour of Upland by a couple of homebrewing
clubs had blossomed into a full out American
Homebrewers Association Membership Rally.
The OVHA and Suds Club were joined by the
Bloomington Hop Jockeys at the brewery. The
AHA describes a Rally as, “A theme for the
Brewers Association is linking the professional
Full bus of Suds Club and OVHA members.
Continued on p. 3
Meeting: Wednesday, March 25, 7 p.m. @ Germania
Style of the month: Märzen/Bock/Maibock
BJCP (www.bjcp.org) Categories include: 3B.
Oktoberfest/Märzen, 5A. Maibock/Helles
Bock, 5B. Traditional Bock, 5C. Doppelbock,
and 5D. Eisbock.
5B. Traditional Bock:
Aroma: Strong malt aroma, often with
moderate amounts of rich melanoidins and/
or toasty overtones. Virtually no hop aroma.
Some alcohol may be noticeable. Clean. No
diacetyl. Low to no fruity esters.
Appearance: Light copper to brown color,
often with attractive garnet highlights. Lagering
should provide good clarity despite the dark
color. Large, creamy, persistent, off-white
head.
Flavor: Complex maltiness is dominated by
the rich flavors of Munich and Vienna malts,
which contribute melanoidins and toasty flavors. Some caramel notes may be present from
decoction mashing and a long boil. Hop bitterness is generally only high enough to support
the malt flavors, allowing a bit of sweetness
to linger into the finish. Well-attenuated, not
cloying. Clean, with no esters or diacetyl. No
hop flavor. No roasted or burnt character.
Comments: Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness
is due to Munich and other specialty malts,
not yeast-derived esters developed during
fermentation.
Ingredients: Munich and Vienna malts,
rarely a tiny bit of dark roasted malts for color
adjustment, never any non-malt adjuncts.
Continental European hop varieties are used.
Clean lager yeast. Water hardness can vary,
although moderately carbonate water is typical
of Munich.
Vital Statistics: OG:
IBUs:
20 – 27 FG:
SRM:
14 – 22 ABV:
Hop Raffle!
Rob your piggy bank! It’s hop raffle
time again! Tickets will be $2 each
or 3 for $5. If you have any hops you
would like to donate to the raffle,
bring them to the meeting.
1.064 – 1.072
1.013 – 1.019
6.3 – 7.2%
Commercial Examples: Einbecker Ur-Bock
Dunkel, Pennsylvania Brewing St. Nick Bock,
Aass Bock, Great Lakes Rockefeller Bock,
Stegmaier Brewhouse Bock
Mouthfeel: Medium to medium-full bodied. Moderate to moderately low
carbonation. Some alcohol warmth
may be found, but should never be
hot. Smooth, without harshness or
astringency.
Official OVHA T-shirts and polo
shirts are still available. All shirts are
only $20 each. Get one (or a spare)
before we run out.
Overall Impression: A dark,
strong, malty lager beer.
Recently Spotted In
The Fermenter
History: Originated in the
Northern German city of Einbeck,
which was a brewing center and
popular exporter in the days
of the Hanseatic League (14th
to 17th century). Recreated
in Munich starting in the 17th
century. The name “bock” is
based on a corruption of the
name “Einbeck” in the Bavarian
dialect, and was thus only used
after the beer came to Munich.
“Bock” also means “billy-goat”
in German, and is often used in
logos and advertisements.
John Dipple: Belgian Blonde
Don Heisler: English IPA
John Mills: Brews planned are a
Hopeye Rye, Wife’s Wheat, Peanut
Butter Cup Stout, IPA (Indiana Pale
Ale)
Jimmy Pore: 10 gallons of blond off
and running. 10 gallons dubbel conditioning and 10 gallons of Belgian stout
almost ready to keg
Steve Sluder: English Amber, Sweet
O’Cream Ale APA,
www.ovha.net • Page 2
Other News
Upland continued
and amateur brewers together. Craft brewers from across the
U.S. have jumped on the bandwagon and are helping the AHA
increase members by generously giving their time, beer and
facilities for AHA membership rallies.”
Our host for the
evening was Upland
Assistant Brewer
and Cellerman Mike
Lahti. Mike is originally
from northern Minnesota and worked
for Harpoon and Lake
Superior breweries
before joining Upland
Upland Cellerman Mike Lahti.
in 2006. Mike and his
crew were pouring
Wheat Ale, Amber
Ale, Bad Elmer’s Porter, a special batch of Dragonfly IPA brewed
with Summit hops, and some very tasty Bourbon Barrel Stout.
The oak barrels used
to age the stout are
from Buffalo Trace’s
Pappy Van Winkle’s
Family Reserve 20
year old bourbon.
And yes, the barrels
looked a few decades
old.
New grain silos.
Death by falling barley to the face, a terrible way to go.
Mike also lead tour
groups through the
brewery. A recent
addition of three
large auger fed gain
silos behind the
brewery speeds up
their milling process
several fold and
eliminates a lot of
labor. The grain is
weighed out digitally
on it’s way through
the milling process
and is stored in
a “grist case” for
use the next day.
They are currently
brewing four days
a week and usually
do a double batch
each day. The boil-
ing capacity is 47 barrels
which feed into two huge
60 barrel fermenters.
They’ve acquired Dog Fish
Head’s old diatomaceous
earth beer filter and are
in the process of cleaning
it to put it in service soon.
Look for filtered Upland
beer in a store near you.
The Magic Upland Bus.
They are also preparing
to upgrade their bottling
and labeling lines. Their current labeler is circa 1959. And finally,
it was announced that Upland is installing Indiana’s first solar
powered water heater for mash water.
The evening was capped off by the uncorking of three bottles of
the rare Upland Blueberry, Blackberry, and Strawberry Lambics.
These were sour, maybe too sour as Dwayne commented that it
was difficult to find any subtle oak or fruit notes over the overpowering sourness. This was followed by some games of beerpong and “guess that beer” hosted by the Hop Jockeys. Prizes
included some bottles of cultured Belgium Fantôme yeast.
The bus ride back got really interesting (especially for the ladies)
when we stopped for a MUCH needed bathroom break, and the
only gas station for miles was closed. Luckily there were lots of trees.
I heard The Schnitzelbank was a worthwhile after party with
several good beers on tap and a great bottle selection. Alas, this
lightweight didn’t make it over there. Maybe next year...
Grist case and grain storage.
Ummm, stainless....
Celler storage.
Dwayne DeLaney and Don Heisler in a
unique pose.
www.ovha.net • Page 3
Upcoming Homebrew Contests
UpCup Homebrew Competition
A Longshot
What:
AHA/BJCP Sanctioned Homebrew Competition
The 4th Annual
Sanual Adams LongShot homebrew
contest deadline
is coming up next
month. Four bottles
of your brew along
with the entry form
must be received at
the appropriate site
between Wednesday, April 15, 2009
and 5 p.m. on Friday, May 1, 2009.
One entry per homebrewer, $5 entry fee, two bottles required
Best of Show Winner receives UpCup, recipe will be brewed in
the Upland Brewhouse and entered into the 2009 GABF Pro-Am
Competition
When:
Entries due by Friday, May 8th
Competition Judging starts 10:00 am on May 16th, lunch provided
for judges
Awards Ceremony at 5:00 pm May 16th, dinner buffet provided
for all who attend, music and Festivities begin at 6:30 pm
Additional Info:
The Upland Brewing Company UpCup Competition is being
hosted once again in the aims of replicating the best of the best
of Midwestern homebrews. The 2008 UpCup was a huge success,
last years UpCup Champ Kenneth Smith’s Bad Penny Imperial IPA
will be tapped during the awards ceremony.
Rules/Instructions:
One entry per homebrewer, requirement of 2 bottles for the
entered beer
Entries must be mailed or delivered to the following address
ARRIVING BEFORE MAY 8th, 2008:
Upland Brewing Co. UpCup
350 W. 11th St.
Bloomington, IN 47404
Along with the entries THE FOLLOWING MUST BE INCLUDED:
BJCP entry form, found at [www.bjcp.org] .
- Entrant need only fill out Brewer Information and Entry Information, Ingredients and Procedures section not necessary
- E ACH bottle must have a filled out Bottle ID form attached,
preferably by rubber band
- Bottle ID form can be found at www.bjcp.org
- $5 check made out to Upland Brewing Co. for the entry fee.
Entry fees will be redistributed to all attending BJCP certified
judges who will be evaluating for the day, and transportation and
lodging for the winning homebrewer.
Any questions can be directed to Caleb Staton, Competition
Organizer at [email protected].
Awards and Prizes
The four winners of the first round of judging will be invited to
the 2009 Great American Beer Festival where the two Grand
Champion winners will be announced. The Boston Beer Company will pay for travel expenses for the four first round winners
and a guest. Travel expenses include round-trip airfare from
the major airport nearest the winner’s residence to Colorado,
double occupancy accommodations, meals and entrance to the
GABF. All cost and expenses not expressly included above are
the responsibility of the winners.
The two Grand Champions will have their beer brewed and
bottled by The Boston Beer Company and included in the 2010
LongShot® Variety six-pack. In the event The Boston Beer
Company is not able to produce any of the beers selected to be
included in the 2010 LongShot® Variety six-pack, The Boston
Beer Company reserves the right to select alternate beers from
the remaining three 2009 finalists.
The much discussed and debated fine print:
The Boston Beer Company, will take the recipe and reproduce, as faithful as
possible to the original recipe, on a professional scale with the help of the
homebrewer. If the product is brought to market and made available to American beer drinkers, the homebrewer will receive a one time royalty of $5000.00.
If you are a Grand Champion of the Contest, you agree to disclose your
complete recipe to The Boston Beer Company and grant to The Boston Beer
Company an irrevocable, worldwide, royalty-free license to all commercial and
intellectual property rights to your winning beer, subject only to your right to
receive the $5000.00 one-time royalty. Entering the Contest, constitutes permission to The Boston Beer Company and its agencies to use your recipe, the
name of your recipe, your name, likeness, picture, signature, voice, audio and
video recordings and biographical information in any manner or media whatsoever (whether now known or hereafter devised) anywhere in the world in
perpetuity for the purpose of manufacturing, promoting, advertising and trade,
of any product by The Boston Beer Company without further compensation,
unless prohibited by law. The Boston Beer Company may withhold payment if
it determines that the winner has behaved in a manner that is substantial and
damaging to the Contest or to homebrewing.
See http://www.samueladams.com/promotions/LongShot/ for more info
www.ovha.net • Page 4
Kerasotes Evansville Stadium 16
5600 Pearl Drive, Evansville, IN 47712
April 16th @ 7 p.m.
www.ovha.net • Page 5
!
Warning: Brewing Geek Content
No Tech All Grain Brewing
This is a short overview of how someone
with a minimum of equipment can brew all
grain beer. The only differences from extract based brewing would be a larger (at
least 8 gallons) brew pot, a turkey fryer, a
wort chiller, and a cooler to use as a mash
tun. This is assuming that someone already
has a thermometer and a big spoon.
There has been a lot of discussion about
the proper material for a brew kettle. The
most recommended material is probably
stainless steel, but the aluminum pot that
came with the turkey fryer will do just
fine. Don’t scrub off the patina that forms
when you use aluminum. Dull is better
than shiny in this instance. Another possibility is a porcelain coated canning pot.
The stove top in the kitchen doesn’t
generate enough heat to boil a full batch
of beer. 3 gallons is about the limit for my
stovetop. That might work fine for concentrated extract brewing that is diluted in
the fermenter, but for a full boil, a bigger
heat source is necessary. If you have a
propane fish cooker or turkey fryer, you
are in business.
Batch Sparge Flowchart by Greg Muller
by John Dippel
Obviously, chilling 5 gallons of boiling wort
is going to be a much bigger problem than
adding ice water to 2 gallons of concentrated wort. So, we’ll need a chiller. There
are several types available, but the simplest
(read this as cheapest!!) is a 25 foot coil
of 3/8 copper tubing with a hose fitting on
one end and a piece of outlet plastic tubing
on the other end. Water from the hose
runs through the copper tubing and out
the other end, chilling the beer in a few
minutes.
The only other additional equipment is
an insulated plastic cooler. I’m assuming
that someone who occasionally consumes
beer might know where to obtain one of
these. With the method shown, no modification is really necessary, but a couple
of modifications are really handy. If the
brewer wants to add a ball valve shutoff
to the outside of the cooler and a stainless braid to the inside, this cuts down on
the amount of particles coming through
into the brew pot. These can be bought at
any hardware store. The braid is actually a
toilet supply line with both ends chopped
off and the plastic line inside pulled out. If
this is too much trouble, then just stick a
stainless steel scrubbie over the drain hole
and open the plug.
When brewing an all grain batch, a good
rule of thumb, at least a good place to
start is to figure that 10# of grain will soak
up a gallon of water. Figure this into the
amount of water needed. For a 5 gallon
batch, figure on a 6.5 gallon pre boil volume. These figures might change with boil
time and cooker temperature, but they are
close enough for a first try.
Don’t worry about too many technical
things at first! Have fun and have a homebrew!
www.ovha.net • Page 6